Bacon and Egg Pasta

Better Homes and Garden

Yield: 1 serving
Community Recipe from


  • Pasta


  1. ingredients
  2. 12 oz. dried linguine or thin spaghetti
  3. 5 pieces thick-sliced bacon, chopped
  4. 1/4 cup dry white wine
  5. 3 cloves garlic, minced
  6. 1/4 tsp. crushed red pepper
  7. 1 cup finely chopped red sweet pepper
  8. 4 eggs, lightly beaten
  9. 3/4 cup half-and-half or light cream
  10. 1 cup fresh baby spinach
  11. 1/2 cup Asiago cheese, shredded (2 oz.)
  12. 1/4 cup chopped fresh Italian (flat-leaf) parsley or basil
  13. 1 hard-cooked egg, peeled and chopped
  14. Shredded Asiago cheese (optional)
  15. Freshly ground black pepper

  16. directions
  17. 1. Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red sweet pepper; cook and stir 1 minute. Reduce heat to low.

  18. 2. In medium bowl whisk together eggs and half-and-half. Add egg mixture to skillet and cook, stirring constantly, 1 to 2 minutes or until egg mixture coats a metal spoon (160 degrees F). Do not scramble.

  19. 3. Add egg mixture to pasta along with bacon, spinach, the 1/2 cup Asiago, and parsley. Cook over medium heat 1 minute just to heat through, tossing with tongs to combine. Add reserved pasta cooking liquid to pasta mixture as needed to make creamy. Top with hard-cooked egg, additional Asiago, and black pepper. Serve immediately. Makes 4 to 6 servings.

  20. nutrition facts
  21. Servings Per Recipe 4 to 6 servings Calories564 Total Fat (g)17 Saturated Fat (g)8, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)2, Cholesterol (mg)92, Sodium (mg)618, Carbohydrate (g)71, Total Sugar (g)5, Fiber (g)4, Protein (g)28, Vitamin C (DV%)93, Calcium (DV%)22, Iron (DV%)26, Percent Daily Values are based on a 2,000 calorie diet
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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